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Curry chickpea salad stuffed pitas on a plate with apple slaw

Curry Chickpea Salad Pitas with Apple Slaw

This curry-spiced chickpea and potato salad is delicious tucked into fluffy pitas. The bright apple cilantro slaw adds freshness and crunch. You could also use this chickpea salad in a sandwich, wrap, or spooned into lettuce cups.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6


Curry Chickpea Salad Pitas

  • 1 lb yellow potatoes, cubed (½-inch)
  • 1 tablespoon grapeseed oil
  • ½ cup red onion, minced
  • 1 teaspoon cumin seeds
  • ¾ teaspoon Madras curry powder
  • ¼ teaspoon coriander
  • ¼ teaspoon ground turmeric
  • ½ cup Greek yogurt (see note 1)
  • 1 tablespoon lemon juice
  • 1 (15 oz/14 fl oz/398 ml) can chickpeas, rinsed
  • 2 ribs celery, diced
  • ¾ cup diced red bell pepper
  • 2 scallions/green onions, thinly sliced
  • ½ to ¾ teaspoon fine sea salt
  • 6 pitas (gluten free if needed, see note 2)
  • 6 leaves lettuce

Apple Cilantro Slaw

  • 2 apples, peeled and cut into matchsticks
  • 1 to 2 tablespoons chopped cilantro
  • 1 to 2 tablespoons lemon juice


  • Cook potatoes: Add a steamer basket to a small saucepan and fill with water until it's ½-inch below the basket. Cover and bring to a boil over medium-high heat. Add potatoes and steam until soft when poked with a fork, about 10 minutes. Drain and let cool slightly.
    1 lb yellow potatoes, cubed (½-inch)
  • Cook onion and spices: Meanwhile, warm oil in a skillet over medium-high heat. Add onion, sauté until soft, 5 to 7 minutes. Reduce heat to medium. Add cumin seeds, cook for 1 minute. Add curry powder, coriander, and turmeric. Cook stirring frequently, until fragrant, 1 to 2 minutes.
    1 tablespoon grapeseed oil, ½ cup red onion, minced, 1 teaspoon cumin seeds, ¾ teaspoon Madras curry powder, ¼ teaspoon coriander, ¼ teaspoon ground turmeric
  • Mix: Transfer the onion and spice mixture into a large bowl. Whisk in yogurt and lemon juice. Add chickpeas, celery, bell pepper, scallions, and potatoes. Stir well to mix. Season with salt.
    ½ cup Greek yogurt, 1 tablespoon lemon juice, 1 (15 oz/14 fl oz/398 ml) can chickpeas, rinsed, 2 ribs celery, diced, ¾ cup diced red bell pepper, 2 scallions/green onions, thinly sliced, ½ to ¾ teaspoon fine sea salt
  • Make slaw: In a small bowl, toss apples, cilantro and lemon juice.
    2 apples, peeled and cut into matchsticks, 1 to 2 tablespoons chopped cilantro, 1 to 2 tablespoons lemon juice
  • Assemble: Tuck a piece of lettuce into each pita, then scoop in filling. Top with apple cilantro slaw.
    6 leaves lettuce, 6 pitas


  1. Vegan option: If you have a neutral-tasting vegan Greek yogurt substitute you love, use it here. If the yogurt is on the runnier side, start with half and add more if needed. Vegan mayo could also work. 
  2. Pita substitute: You could also use bread, large tortilla, or lettuce cups instead of pitas.


Calories: 316kcal | Carbohydrates: 63g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 577mg | Potassium: 696mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2455IU | Vitamin C: 50mg | Calcium: 75mg | Iron: 4mg